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1
Peel and cut the potatoes into small pcs and boil with plenty of salted water till tender, but not mushy.
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2
Leave to drain and dry in a colander, then mash lightly.
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3
In a small saucepan, heat the oil over a medium heat and add in the cumin seeds.
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4
As soon as they splutter, add in the onions, green chillies and ginger.
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5
Fry for 3-4 min till the onions are soft.
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6
Stir in the turmeric, coriander leaves and salt, remove from the heat and add in the mashed potatoes, cornflour and egg.
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7
Stir till all the ingredients are well blended.
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8
Heat the oil for deep frying in a wok or possibly other suitable pan over a medium to high heat.
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9
Drop a tiny amount of the potato mix into the oil to test the temperature.
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10
If the potato mix starts sizzling and floating to the top immediately, then the oil is at the right temperature.
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11
Pick up 1 Tbsp.
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12
of the potato mix and, with another spoon, make a rough croquette shape, then gently push it into the warm oil.
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13
Fry as many as the pan will hold in a single layer without overcrowding the pan.
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14
Too many of them together in the pan will lower the temperature of the pan causing them to break up, so watch out.
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15
Fry till well browned (5-6 min) then drain on absorbent paper.
